Avocado Tuna Salad Stuffed Pitta

Serves: 1

Prep time: 10 minutes

Cooking: None

Ingredients

• 170g tuna in spring water, drained

• 1 tbsp Greek yoghurt

• 1 celery stick, finely chopped

• 1½ tsp Dijon mustard

• ½ red onion, finely diced

• ½ avocado, diced

• Juice of ½ lemon

• Sea salt and black pepper

• 1 whole wheat pitta bread

• Romaine lettuce leaves

• 1 tomato, sliced

Instructions

1. Make the tuna mixture

   In a bowl combine the tuna, Greek yoghurt, Dijon mustard, celery, red onion, avocado and lemon juice.

2. Mix and season

   Gently mash and mix with a fork until combined.

   Season with salt and black pepper.

3. Prepare the pitta

   Slice the pitta open and line with lettuce and tomato.

4. Fill and serve

   Spoon the tuna salad into the pitta and serve.

Portion Guide

Protein: 1–1.5 palms

Carbohydrates: 1 cupped hand

Fats: 1–1.5 thumbs

Vegetables: 1 fist

Simple Adjustments

Increase protein → add extra tuna or a boiled egg

Increase carbohydrates → add fruit or another half pitta

Increase fats → drizzle olive oil or add extra avocado